1 unbaked 9-inch pastry shell, purchased or homemade
1 tablespoon butter
1 cup cooked wild rice
1/3 cup diced baked ham
1 cup (4 ounces) finely shredded Wisconsin monterey jack cheese
1/2 cup minced white onion
3 large eggs, well beaten
1 cup whipping cream
1/2 cup half-and-half
Preheat the oven to 425°F, and bake the pastry shell for 5 minutes. (Do not prick the shell.) Remove the shell from the oven and dot with butter, while the shell is still hot. Fill the shell with the rice, ham, cheese, and onions.
Beat the eggs in a mixing bowl with an electric mixer; blend in the cream and half-and-half. Pour over the ingredients in the pastry shell. Reduce the oven temperature to 350°F and bake the quiche for about 50 minutes or until firm. Cut into wedges and serve warm.